Chophouse Salad Recipe

Wash and thoroughly dry the spring mix greens. Place in a large salad bowl and gently toss to fluff.

Wash the cherry tomatoes and halve them. Add to the bowl with the greens.

Drain the pepperoncini and slice them into rings if not pre-sliced. Add to the bowl.

Pit and halve the Kalamata olives if not already pitted/halved. Add to the bowl.

If using, thinly slice the red onion into half-moons and add to the salad.

If using, sprinkle the crumbled feta or shaved Parmesan over the top.

Make the vinaigrette

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, dried oregano, salt, and black pepper. Whisk briefly to combine.

Slowly drizzle in the extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) until the dressing emulsifies and becomes glossy. Taste and adjust seasoning—add a pinch more salt, a splash more vinegar, or a little more honey if desired.

Let the vinaigrette sit 5 minutes at room temperature to allow flavors to meld, then give it one final whisk or shake before using.

Dress the salad just before serving: pour about 2–3 tablespoons of dressing over the prepared salad and gently toss to coat evenly. Add more dressing as needed to taste, but start light to avoid overdressing.

Serve immediately as an appetizer on chilled plates or as a side. Leftover dressing can be stored in a sealed container in the refrigerator for up to 5 days; bring to room temperature and re-whisk before using.